Ingredients
Banana (Nendra pazham) -- 6 nos (more ripen with black skin)
Sugar -- 1 ½ cup
Ghee -- ½ cup
Cardamom -- 4 to 5
Method
Peel the bananas chop them into thin slices then
grind into fine paste. Then add this
into thick bottom kadai, add 2 tbsp of ghee and sugar. Stir continuously till it becomes thick add
remaining ghee and cardamom powder to it while stirring. Grease one plate with ghee (for checking pour
some on the plate, if it does not stick to your finger the halwa is ready) then
pour the mixture in the plate then pour 1 or 2 tsp of ghee above the mixture
and spread evenly with a spatula and let it cool for 2 to 3 hours in room temperature. 
After cooling cut in required shapes and store in air tight
containers. Can be kept for 15 days to
one month.
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